PREHEAT oven to broil or an outdoor grill to medium-high heat.
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1. Rub the lamb shoulder pieces with oil and sprinkle with salt and pepper to taste.
2. Broil or grill for 4 to 5 minutes...

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The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

Lamb in Rosemary Wine Sauce with Tiny Potatoes

Recipe has been added!

Recipe

Lamb in Rosemary Wine Sauce with Tiny Potatoes

Lamb is always a huge winner, and lamb stew is affordable. It goes beautifully with rosemary, wine and potatoes. I like to have meat for my stews cut in larger chunks than the way the butcher routinely cuts it: they are more presentable this way. You can make this dish with lamb shanks, it will be wonderful too: use 8 lamb shanks, one per person, and follow the recipe exactly.

Times

Ready Time : 0 min

Servings

8 Servings

Ingredients

4 pounds boneless lamb or beef, cut in 2-inch cubes

6 cups water

2 large onions, thinly sliced Use a food processor

6 bay leaves or 1 teaspoon ground

2 good pinches saffron

2 teaspoons turmeric

good pinch ground pepper

1/4 cup olive oil

1 cup dry red wine

2-3 sprigs rosemary, leaves only

2 pounds tiny potatoes, left whole or small potatoes cut in half

Directions

Bring the beef and water to a boil in a heavy wide bottom pot. Reduce the flame to medium and cook covered 2 hours. Stir in all but last ingredient and bring to a boil again. Reduce to medium and cook covered 30 minutes. Stir in the potatoes, gently so as not to break up the meat, and cook covered 30 more minutes or a little longer, until the potatoes are very tender. Transfer all the solids to a serving platter with a slotted spoon. If the liquid left in the pot is too thin, reduce it on a high flame until it reaches the consistency of maple syrup. Pour the sauce over all, and serve hot.

Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com